Recipe courtesy of Gourmet Magazine

Grilled Chicken Wings in Gai Yang Sauce

  • Level: Intermediate
  • Total: 53 min
  • Prep: 20 min
  • Inactive: 1 min
  • Cook: 32 min
  • Yield: 6 Servings
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Chicken wings:

3 pounds chicken wings (12 to 14)

1/4 cup vegetable oil

3 tablespoons fresh lemon juice


Gai yang sauce:

2 small fresh hot red chiles (about 2 inches long) such as Thai or serrano

4 garlic cloves

3/4 cup sugar

1/2 cup water

2/3 cup white wine vinegar

3/4 teaspoon salt


  1. Cut off wing tips, reserving for another use, and halve wings at joint. In a bowl whisk together oil, lemon juice, and salt, to taste. Add wings and stir to coat. Marinate wings, covered and chilled, at least 1 hour and up to 8 hours.
  2. To make gai yang sauce: Wearing protective gloves, mince chiles. Mince garlic and in a small saucepan simmer with chiles and remaining ingredients, stirring occasionally, 10 minutes. Cool sauce to room temperature. The gai yang sauce may be made 1 day ahead, covered and chilled. Bring sauce to room temperature before serving.
  3. Prepare grill. Drain wings in a colander and pat dry. Grill wings on an oiled rack set 5 to 6 inches over glowing coals until cooked through and golden brown, 8 to 10 minutes on each side. Serve wings with sauce.